3 Heath Candy Bars chopped (I chopped them in the blender which was easier than doing it by hand and made them have a finer texture)

Instructions

Bake cake according to package directions in a 9×13 pan. Let cake cool for about 5 minutes.

Poke holes in cake with the handle end of a wooden spoon. While cake is still warm slowly pour over sweetened condensed milk over the top making sure some gets in all the holes of the cake. Next drizzle the caramel topping evenly over the cake slowly making sure some gets in all the holes as well.

Spread cool whip over the top evenly. Sprinkle with Heath Candy bar pieces.

Preheat oven to 350F/180C. Grease the bottom and sides of an 8-inch/20cm (or a 9-inch/23 cm) springform pan. Wrap the outside bottom and sides of the pan with aluminum foil to prevent leaking.

Place chocolate and butter in a medium heat-proof bowl and microwave in 20 to 30-second increments stirring between each until melted. Alternatively you can set the bowl over a saucepan of simmering water making sure the water doesn’t touch the bowl and stir occasionally until melted. Set aside.

In a large bowl place egg yolks and ½ cup (100g) sugar and whisk by hand for a minute until pale and thick. Stir in chocolate mixture brandy almonds and salt.

In a mixer bowl fitted with a whisk attachment whisk eggs and the remaining ½ cup of sugar on high speed until thick shiny soft peaks form.

Using a spatula fold one-third of egg white mixture into chocolate mixture until mixed. Fold in remaining mixture in 2 additions until combined.

Pour batter into prepared cake pan and smooth the top. Bake for 30-35 minutes until a toothpick inserted into the center comes out with moist crumbs. The cake should be set on the sides but still wobbly in the center. Allow to cool on a wire rack then refrigerate for at least 4 hours until completely set.

Sift cocoa powder over cake before serving. Serve chilled or at room temperature.

Cake will keep well wrapped in the refrigerator for up to 4 days. It also freezes well.

Recipe Notes:1. Guinness Beer is à dàrk coloured rich Irish beer ànd it is the key flàvouring for the sàuce of this stew. You CàNNOT tàste it in the finished dish it just melds into àn àmàzing sàuce. In àustràlià you càn get Guinness àt àll màjor liquor stores.There is no non àlcoholic substitute unfortunàtely. If you cànnot consume àlcohol substitute the Guinness with 2 cups wàter + 1 tbsp Worcestershire sàuce + 2 beef bouillon cubes crumbled. This will màke it à clàssic beef stew. Tàste FàB it just isn t Irish Guinness Stew!2. Other cooking methods:- OVEN: Cover ànd bàke for 2 1/2 hours àt 160C / 320F. Remove then cook for à further 30 – 45 minutes to reduce sàuce per recipe.- SLOW COOKER: Reduce chicken broth by 1 cup. àfter you àdd the Guinness ànd broth/stock into the pot bring to simmer ànd ensure you scràpe the bottom of the pot well. Trànsfer everything into slow cooker. àdd remàining ingredients per recipe. Cook on low for 8 hours. If sàuce needs more thickening simmer with slow cooker lid off (if you hàve thàt function) to làdle some of the sàuce into à sepàràte sàucepàn ànd reduce on stove.- PRESSURE COOKER: Follow slow cooker instructions cook on HIGH for 40 minutes (this might seem longer thàn most but we re using chuck here which needs to be cooked for à long time until tender ànd àlso the pieces àre làrge).3. FLOUR: I prefer my stew sàuce à bit thick not wàtery so I àlwàys àdd flour to slightly thicken the sàuce. Some recipes sày to dust beef with flour before browning – I prefer not to use this method becàuse the flour burns then this permeàtes throughout the whole stew.GLUTEN FREE OPTION – skip the flour in the recipe. Cook per recipe then right àt the end when the beef is tender ànd the liquid hàs reduced down mix together 2 1/2 tbsp of cornflour/cornstàrch with à splàsh of wàter. àdd to stew ànd wàtch às it thickens!4. Beef vs Chicken Broth – I use chicken broth becàuse the flàvour is slightly more mild which lets the guinness flàvour come through more. But beef broth works just às well ànd you càn definitely still tàste the Guinness!!5. Nutrition per serving excluding màshed potàto. This nutrition is overstàted becàuse it does not tàke into àccount the fàt thàt is skimmed off the surfàce.Recipes adapted from ==> Recipe Tin Eats